Exploration of Foods and Foodomics

From: Dietary intake and knowledge of fermented food products among university students

Table 2. Familiarity and consumption of fermented foods

Aspect	Finding	Aware/Reported	Key insight
Familiarity with the term	Participants reported familiarity with the term “fermented foods”	78%	High perceived familiarity but low definitional accuracy
Definition accuracy	Participants could correctly define “fermented foods”	23%	Indicates a gap between perceived and actual knowledge
Consumption frequency	Participants consumed fermented foods weekly or monthly	36% weekly 30% monthly	Fermented foods are regularly consumed by a significant portion
Health benefits identified	Participants identified at least one health benefit	44%	Most common: improved gut microbiota, better nutritional properties

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Author contributions

SH: Conceptualization, Resources, Software, Formal analysis, Supervision, Validation, Investigation, Methodology, Writing—original draft, Writing—review & editing. LA: Conceptualization, Resources, Methodology, Validation, Investigation, Writing—review & editing.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

This study received approval from the Western Research Ethics Board (Project ID: 114997).

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Consent from all participants was obtained.

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Not applicable.

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The raw data supporting the conclusions of this manuscript will be made available by the authors, without undue reservation, to any qualified researcher.

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